INDIVIDUAL PORK WELLINGTONS

Rose Mary Mogan

By
@cookinginillinois

This was the star of the show of the SPECIAL APPRECIATION DINNER that I created for my husband.

It made a VERY IMPRESSIVE ENTRY ONTO the dinner table. My husband was most pleased, & so was I although quite exhausted from all of the work. I wanted to do something SPECIAL FOR HIM just because, it was no birthday or holiday or special occassion, to show him how much I appreciate him & all that he does.

He kept repeating how great dinner was, & that he realized how much work & trouble I went through to make it for him. What's not to love. You too can IMPRESS SOMEONE WITH THIS main ENTREE.


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Comments:

Serves:

8 OR MORE DEPENDING ON APPETITES

Prep:

45 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 lb
pork tenderloin (about 2 pieces)
2 Tbsp
cooking oil
2 Tbsp
granulated garlic powder
1 Tbsp
granulated onion powder
2 tsp
coarse grated black pepper
1 tsp
kosher salt
1 pkg
puff pastry sheets (thawed in refrigerator)
16
thin slices proscuitto
1 c
semisoft cheese(boursin with garlic & herbs)
2 large
eggs lightly beaten
2 Tbsp
water

Directions Step-By-Step

1
Slice each tenderloin into 4 equal portions. Eight pieces total. I removed the small tip ends to use later.
2
Combine seasoning together in a small bowl, stir to combine. Then sprinkle a generous amount over meat. Heat oil in a large skillet till hot.then add tenderloin pieces, and cook over medium high heat, till meat browns but not cooked through, turning once. Drain on paper towel and set aside till needed.
3
PREHEAT OVEN TO 425 DEGREES F. Spray a large baking sheet with cooking spray and set aside till needed. Unfold each puff pastry.KEEP IN FRIDGE TILL NEEDED, OTHERWISE SHEETS WILL STICK TOGETHER, & CREATE DIFFICULTY IN SEPARATING.
4
Place on a lightly floured surface. Roll into an 11 inch square then cut each sheet into 4 pieces about 5 1/2 inche squares each.
5
Place one slice of proscuitto in center of each square, then top with cooled pork pieces, then add1 tablespoon of Boursin cheese on top., then lay another piece of proscuitto on top of Boursin cheese.
6
Brush edges of pastry with water. Then gather up corners of pastry over meat. Seal the edges by pinching seams together tro seal.
7
Combine eggs with water and brush over each bundle. Repeat steps till all the tenderloins have been wrapped. Place on prepared baking sheet with seam side UP. I brushed with evaporated milk instead.
8
BAKE UNCOVERED ABOUT 25 MINUTES IN PREHEATED 425 DEGREE F. oVEN. OR UNTIL PASTRY IS GOLDEN BROWN AND THERMOMETER INSERTED INTO CENTER OF PORK REGISTERS 155 DEGREES f. lET STAND AT LEAST 5 MINUTES before serving. This recipe is from Better Homes & Gardens CHRISTmas Cooking from the heart. I made a few minor changes to the original recipe. The original recipe only made 4 pieces, I doubled the recipe and have listed what I used here.
9
PLEASE NOTE THE ORIGINAL RECIPE DID NOT SEASON THE MEAT, THAT WAS MY CHOICE, BECAUSE i WANTED THE MEAT TO HAVE MORE FLAVOR.
10
This is what the Wellington looked like once you cut into it. I also served Sister Schuberts Dinner Rolls with my own createdGarlic Cracked Pepper & Chive Butter. The recipe is posted here.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American